Sheet Pan Mediterranean Chicken Zucchini (Printer-friendly)
One-pan roasted chicken with zucchini, peppers, olives and feta, brightened with lemon and oregano.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Vegetables
02 - 2 medium zucchinis, sliced into half-moons
03 - 1 red bell pepper, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
→ Marinade & Seasonings
06 - 3 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - Juice and zest of 1 lemon
09 - 2 teaspoons dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 0.75 teaspoon sea salt
13 - 0.5 teaspoon freshly ground black pepper
→ Garnish
14 - 0.5 cup pitted Kalamata olives, halved
15 - 0.33 cup crumbled feta cheese
16 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper.
03 - Add chicken breasts to the marinade and toss to evenly coat. Let marinate for at least 10 minutes while preparing the vegetables.
04 - Distribute zucchini, red bell pepper, red onion, and cherry tomatoes evenly on the sheet pan. Drizzle lightly with additional olive oil if desired, season with salt and pepper, and gently toss.
05 - Arrange marinated chicken breasts among the vegetables on the pan. Pour any remaining marinade evenly over all contents.
06 - Place pan in the oven and roast for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly golden.
07 - Remove from oven. Scatter Kalamata olives and feta cheese over the pan. Sprinkle with fresh parsley. Serve immediately, spooning pan juices over the chicken and vegetables.
# Expert Tips:
01 -
- Roasting everything on a sheet pan means the chicken stays juicy and the veggies caramelize perfectly—minimal dishes, maximum flavor.
- Herby, tangy pan juices and creamy feta give every bite an effortless restaurant vibe, right at home.
02 -
- Piling everything up on the pan can leave some veggies steaming instead of roasting; give them space for caramelization—you’ll get much better texture.
- Let the chicken rest for a couple of minutes before slicing to keep it extra juicy and flavorful.
03 -
- Dry the chicken breasts well before marinating so the flavors penetrate and they roast instead of steam.
- Don’t skip adding the olives and feta after roasting—it gives the punchy, creamy finish that makes this meal stand out.